Prep 10 mins
Cook 30 mins
These are a variation of a recipe posted here already. I've increased the amount of mix and made a few changes to the ingredients to use what I usually have on hand.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 3 cups quick-cooking oats, finely ground in a food processor
- 3 tablespoons baking powder
- 2 tablespoons sugar
- 3⁄4 cup instant dry milk powder
- 1 teaspoon salt
- 4 eggs
- 3 1⁄2 cups water
- 6 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- Combine dry ingredients in a large bowl.
- In medium bowl, combine all wet ingredients.
- Stir wet mixture into the dry ingredients and mix just until combined.
- Pour 1 cup batter into preheated waffle iron (or amount directed in manufacturer's instructions). Bake until golden brown.
- Let cool. Separate individual waffles with waxed paper and place into freezer bag. Freeze until ready to serve.
- Reheat in toaster.
I made these so that my toddler could still have something nutritious to eat on bleary-eyed morinings, and I wouldn't have to think too hard before sucking down my first cup of coffee. :) These are yummy slathered with blackberry preserves!
These are awesome waffles. I didn't bother grinding up the oats, I like having texture in my waffles and pancakes and that worked very well with this recipe. They actually never made it into the freezer -- they lasted just a week in my house, being eaten for breakfast and bedtime snacks. Thanks for sharing.
These are very good, but you have to make sure that you grind the oats very finely in the food processor. When you think they are ground enough, keep going! We had these for supper the other night (we never have time to have waffles for breakfast). I really felt bad about shmearing something so healthy with Nutella, but got over that quickly enough! ;-) These make a ton, and the leftovers are sitting in the freezer just waiting to be popped in the toaster for a quickly grabbed breakfast. Thanks, we love these!